These Mushroom Meatballs in Spicy Tomato Sauce are seriously amazing. We’re talking a ton of great flavors, simple ingredients and all done in just 40 minutes. Serve this dish next to some roasted potatoes, a crunchy baguette and a bottle of Spanish red wine from Jumilla for an incredible meal.
To make the mushroom meatballs, I used white mushrooms. But you can also use baby portabellas. To chop the mushrooms I used a food processor. If you don’t have one, you can just finely chop the mushrooms over a cutting board. Either way, do not pulverize the mushrooms, just finely chop them.
For the tomato sauce, I used canned tomato sauce. But you can also use passata or even finely grated fresh tomatoes. What gives the sauce that spicy kick is the hot smoked Spanish paprika. You can also add a little chili powder for an extra kick.
TIPS & TRICKS to Make this Recipe: The secret here is to ensure the mushroom mixture is well-binded. That way the meatballs don´t break apart when cooking. Once you have the mixture ready, make sure to squeeze it in your hand before shaping the meatball. If the mixture is too wet, add more bread crumbs. If it’s too dry, and some whisked egg.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
HOT SMOKED SPANISH PAPRIKA (25% OFF Your Order if you Purchase through this Link)
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Watch the Video Below on How to Make these Mushroom Meatballs in Spicy Tomato Sauce
Mushroom Meatballs in Spicy Tomato Sauce
Ingredients
FOR THE MUSHROOM MEATBALLS
- 2 tbsp extra virgin olive oil 30 ml
- 8 oz white mushrooms 225 grams
- 1 small onion
- 3 cloves garlic
- 1/3 cup plain bread crumbs 40 grams
- 1 large egg
- 2 tbsp chopped fresh parsley 8 grams
- 1/2 tsp dried thyme .50 grams
- sea salt & black pepper
FOR THE SPICY TOMATO SAUCE
- 3 tbsp extra virgin olive oil 45 ml
- 3 cloves garlic finely minced
- 1 tsp hot smoked Spanish paprika 2.50 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1 can tomato sauce (tomato puree) 410 grams
- sea salt & black pepper
EXTRAS
- handful chopped fresh parsley
Instructions
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Wash and pat dry the mushrooms, then add into a food processor and finely chop, pulse for just 3 to 4 seconds, do not pulverize the mushrooms, add in batches so they all evenly chop, finely chop 1 small onion and roughly chop 3 cloves garlic
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Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
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After a couple of minutes add in the chopped onion and mushrooms, mix with the olive oil, then mix every 1 to 2 minutes, after 5 minutes and the ingredients are lightly sauteed, add in the chopped garlic, mix every 1 minute, after a total cooking time of 8 minutes on the mushrooms and they're lightly browned, remove the pan from the heat and transfer everything into a large bowl
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Once the ingredients are cool enough to handle, about 3 to 4 minutes, add in the bread crumbs, crack in the egg, add the chopped parsley, dried thyme and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture until you get a paste-like texture
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To assemble the meatballs, grab a spoonful of the mixture, squeeze it in you hands, then shape into a ball, about the size of a golf ball, if your mixture is too wet to work with, add in more bread crumbs, if it's too dry, and in some whisked egg
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Heat the same fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
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After a couple of minutes add in the mushroom meatballs, all in a single layer, gently mix around every 1 minute so they evenly cook, after 8 minutes and they're golden fried all around, remove them from the pan and set aside
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Using the same pan with the same heat, add in 3 cloves garlic finely minced, mix continuously, after 15 to 20 seconds add in the hot smoked paprika and sweet smoked paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer
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After 3 to 4 minutes and the tomato sauce has slightly thickened, add the mushrooms meatballs back into the pan, simmer for another 2 to 3 minutes or until the mushroom meatballs are heated through
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Transfer the tomato sauce into a serving dish, top off with the mushroom meatballs and sprinkle with chopped fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprikas I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)
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Simone
16 . Dec . 2024Delicious – was scrolling to see what I could do with my leftover minced mushrooms. Luckily I had (nearly) all ingredients at hand. To the tomato sauce I added 2 tsp of red pepper and chilli jam (Gee’s Jams) as didn’t have the smoked paprika spices and a tiny swig of ginger syrup. Served with spinach.
Spain on a Fork
Sounds great! Much love 🙂
17 . Dec . 2024Rosemary
These were SOOOO good! I had everything I needed on hand plus I really needed to use up the mushrooms before it was too late.
Another yummy recipe from Spain on a Fork. Muchas gracias!
25 . Feb . 2024Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
28 . Feb . 2024